EGGPLANT FOR ONE (Elizabeth's)

1 small eggplant (peeled or unpeeled) sliced into 1/2 inch pieces. Place in salted water for 10 minutes and drain (this will remove the bitterness). Put 1 T. cooking oil into a large skillet and brown the eggplant on both sides. Remove and drain on paper towel. Slice 1/2 of a medium onion and brown. Grease a small casserole dish and layer it with half the eggplant and half the onion. Slice 1 medium tomato and layer half on top. Sprinkle with a little salt and some cheddar cheese to cover. Repeat all the layers; dot with butter and bake, uncovered, 375° for 1 hour or til lightly browned.
(serves 1-2)

January, 2002, Menu Minder